Domain One: Raw Materials for Cheesemaking

Domain 1: Raw Materials for Cheesemaking

GENERAL INFORMATION

 

 

MILK BASICS & HANDLING

  1. OVERVIEW
  • The Milk Quality Improvement Program. Milk Facts.  Department of Food Science College of Agriculture and Life Sciences, Cornell University. http://www.milkfacts.info

 

  1. ENSURING QUALITY AND SAFETY DURING MILK HANDLING

 

MILK COMPOSITION

  1. EFFECT OF SPECIES, BREED AND COMPOSITION ON CHEESE

 

  1. ANIMAL MILK YIELDS
  • Kindstedt, Paul. 2005. American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses. Chelsea Green Publishing. 38-53.

 

MILK REGULATIONS

  1. COMPLYING WITH MILK REGULATIONS FOR CHEESEMAKING

 

STARTER

  1. CHOOSING STARTER CULTURES FOR CHEESEMAKING

 

  1. MANAGING STARTER SYSTEMS

 

COLOR

1. SOURCES OF COLOR IN CHEESE

  • Calderón et al., “Variations in Carotenoids, Vitamins A and E, and Color in Cow’s Plasma and Milk Following a Shift from Hay Diet to Diets Containing Increasing Levels of Carotenoids and Vitamin E.” http://www.ncbi.nlm.nih.gov/pubmed/18024757
  • Calderón et al., “Variations in Carotenoids, Vitamins A and E, and Color in Cow’s Plasma and Milk during Late Pregnancy and the First Three Months of Lactation”; http://www.ncbi.nlm.nih.gov/pubmed/17430936
  • Wendorff, W. “Getting the Pink Out: controlling Pink discoloration of cheese.” Dairy Pipeline: Wisconsin Center for Dairy Research.  2006. 18:4. https://www.cdr.wisc.edu/sites/default/files/pipelines/2006/pipeline_2006_vol18_04.pdf
  • FRANK G. MARTLEY and VALÉRIE MICHEL (2001). Pinkish colouration in Cheddar cheese – description and factors contributing to its formation. Journal of Dairy Research, 68, pp 327-332. doi:doi:10.1017/S0022029901004836.
  • GOVINDARAJAN, S. and MORRIS, H. A. (1973), PINK DISCOLORATION IN CHEDDAR CHEESE. Journal of Food Science, 38: 675–678. doi: 10.1111/j.1365-2621.1973.tb02843.x
  • L. Paine, Grass-Based Dairy Products: Challenges and Opportunities. UW-Madison Center for Integrated Agricultural Systems (2009). http://www.cias.wisc.edu/wp-content/uploads/2009/09/gbdairyreportfinallowres.pdf
  • Wendorff, W.L.  Preventing color fade in grass-based natural cheeses, Dairy Pipeline.  Dept. of Food Science, University of Wisconsin-Madison.2007. 19(2). https://www.cdr.wisc.edu/sites/default/files/pipelines/2007/pipeline_2007_vol19_02.pdf

CALCIUM CHLORIDE

  1. GETTING THE MOST OUT OF MILK USING CaCl2

 

COAGULANT

  1. EFFECTS OF COAGULANT SELECTION ON CHEESE

 

LIPASE

1. USING LIPASES IN CHEESEMAKING

 

SALT

1. OPTIMISING FLAVOR AND TEXTURE DEVELOPMENT USING SALT

 

FLAVORING

1. ADDING FLAVORS TO CHEESE

 

ADJUNCTS

1. ALTERING CHEESE PROPERTIES THROUGH ADJUNCTS

 

PROTECTANTS AND PRESERVATIVES

1. EXTENDING CHEESE SHELF LIFE

 

RIND CULTURES

 

CHEESE NUTRITION

1. GENERAL